3 cups soaked chopped walnuts
1 cup dates
2/3 cup cacao powder or carob powder
1/4 teaspoon sea salt
1 ripe avocado
1/3 cup dates
1/3 cup cacao powder or carob powder
1/4 cup agave nectar
1/4 water or less
1 pint of strawberries, sliced (or raspberries)
1. Cake: Soak the chopped walnuts for 6 to 8 hours. This is optional for the original recipes calls for dried walnuts but I find the soaked walnuts become key for a much more delicious moist cake.
2. Blend the chopped walnuts, dates, cacao powder, and salt in a food processor until they are well combined and form a dough-like consistency. Divide the dough into two separate balls. Flatten and even them out into two cake layers.
3. Frosting: In the food processor, blend the avocado, dates, cacao powder, and agave nectar, adding a tiny bit of water at a time until it forms a smooth thick frosting.
4. Assembly: On the top of one cake, smooth out a bit of the frosting and add a layer of sliced strawberries. Add the second cake on top and smooth out the rest of the frosting all around the cake. Decorate the rest of the cake surface however you please with the strawberries.
Source of recipe: Inspired by Ani Phyo's "Raspberry Ganache Fudge Cake"